I love mince pies, especially with a slice of crumbly Red Cheshire Cheese! My family have always had a bit of Red Cheshire to hand when the mince pies are out.
You know originally the mince pie did contain meat :-O mincemeat was a way of preserving meat by mixing it with fruit, spices and alcohol. The initial mince pies were large rather than bite size.
I cheat a bit and buy ready made mince meat, but I do intend in making my own...
But I always think the pastry is key! I like it on the thin side, so when you take a bite it melts in your mouth.....
Here is the recipe I use for pastry: (makes 18)
- 200g plain flour
- 50g ground almonds
- 140g butter, chopped up in small pieces
- Zest of one orange (a zested is so much easier than a grater)
- 50g golden caster sugar
- 1 egg yolk
- Preheat oven to 190oc/fan. Mix flour,ground almonds, butter, zest & caster sugar, until they bind.
- Then add the yolk, roll into a ball, wrap in cling and chill in the fridge for at least 30mins.
- Roll out the pastry on a sheet of cling (this helps prevent it cracking up). Use pastry cutters to cut out the rounds you need.
- Bake in the oven for around 12mins in the oven.Cool in the tins for 5 mintues then cool on a wire rack.